This is one of my favorite breads to make because it is so fast and easy. You can use it for sandwiches, or on the side with my hearty beef stew. I have even started developing some recipes for the sweet tooth and for breakfast. there are lots of possibilities.
- 1 c almond flour
- 1 c tapioca flour
- 1/4 c nutritional yeast
- 1 tsp baking powder
- 1 tsp all-purpose seasoning
- 1/4 tsp sea salt
- 1/2 c unsweetened applesauce
- 1/2 tsp Italian seasoning
Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper.
In food processor pulse almond flour. This will give it a finer texture. Add tapioca flour, baking powder, all-purpose seasoning, and sea salt. Pulse processor to combine dry ingredients.
Combine dry and wet ingredients into a large bowl.
Fold the whipped aquafaba into the batter by thirds. Be gentle.
Pour mixture into prepared baking dish. Sprinkle Italian seasoning on top of batter.
Bake for 25 minutes, or until golden brown. Cut into squares and serve warm. Store leftovers in refrigerator, if you have any. It is that good.
Serve. Eat. Enjoy.
When I made this my husband kept say, “This so good” and “You can make this again”. It really is that good and flavorful. I had all the ingredients either in my pantry or freezer. It really does pay/save to keep your kitchen well stocked.
- 1 lb. tenderloin tips, cut into small bite size pieces
- 3 tbsp coconut aminos
- 2 tbsp red curry paste
- 4 tsp maple syrup
- 5 dashes of fish sauce
- 2 tsp arrowroot
- 4 tsp toasted sesame oil, divided
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 12 oz. frozen broccoli
- 1 c beef stock
- cilantro, garnish
- 1 tbsp, sesame seeds, garnish
In a large skillet warm two teaspoons of sesame oil over medium heat. Add tenderloin tips to skillet and brown. Remove from heat and set aside.
In a small bowl, whisk together coconut aminos, red curry paste, maple syrup, fish sauce and arrowroot. Set aside.
Heat remaining sesame oil in large skillet over medium heat. Add garlic and ginger and cook until fragrant. Add broccoli and stir to coat.
Pour beef stock over broccoli, raise heat, cover and cook for 5 minutes, until broccoli is tender.
Stir in beef and liquid mixture and simmer for about 3 minutes, until sauce has thickened. Serve. Eat. Enjoy.
I like egg dishes. Eggs are virtually the perfect protein, and they are so versatile. This quiche is very light and fluffy. Well, that is what my husband said. You could make these in mini muffin tins if you want to use them as little bites for a brunch or appetizers.
- 2 small uncooked zucchini, medium dice
- 1/2 large onion, fine dice
- 1 c pecorino cheese, about 3 oz.
- 6 large eggs
- 1/2 c paleo all-purpose flour (see website)
- 1/4 c basil, fresh, chiffonade (save a few strips for garnish)
- 1 garlic clove, grated
- 3 tbsp avocado oil
- 2 tsp baking powder
- 1 tsp coconut sugar
- 1 tsp sea salt
- 1/2 tsp black pepper
Preheat oven to 375 degrees. Grease 6 ramekins.
Combine all ingredients in a large bowl and stir well. Spoon mixture into ramekins.
Place ramekins on baking sheet. This just makes it easier to enter and remove from oven. Bake for 25-30 minutes. Remove from oven and let cool for about 5 minutes. Garnish with remaining basil. Eat. Enjoy.
Forewarning: The sauce for this dish is addictive. Really. I am already thinking of other dishes I can use this in. This is an easy to make and clean up dish. I like that kind of dish.
- 13.5 oz. coconut milk
- 3 tbsp cilantro, fresh, chopped (Reserve 1 tbsp for garnish)
- 1 tbsp maple syrup
- 1 1/2 tsp red thai curry paste
- 1 tsp ginger root, grated
- 1 lime, zested
- pinch sea salt
- 1 tsp arrowroot
- 1 lb. chicken breast tenders
- 1 tbsp toasted sesame oil
- 1 broccoli, head
- 1 tbsp sesame seeds
In a medium bowl, whisk together coconut milk, cilantro, maple syrup, curry paste, ginger, lime zest, salt, and arrowroot. Add chicken to marinade. Refrigerate at least 1 hour or up to 3 hours.
Preheat oven to 400 degrees. On a sheet pan arrange broccoli and drizzle sesame oil. Remove chicken from marinade and place on sheet pan. Roast for 10 minutes. Stir, and roast for 5-10 minutes longer, until chicken is cooked through and tender. Sprinkle sesame seeds over broccoli. Garnish chicken tenders with cilantro.
While the chicken and broccoli are roasting in the oven; in a saucepan bring the marinade to a boil and reduce liquid to half. Now you can either spoon sauce over chicken or like we did, pour it over the broccoli and chicken tenders. Yum. Serve. Eat. Enjoy.
I like asparagus, and my favorite way to make it is to roast it in the oven. This is a little twist on my regular method of preparing asparagus.
- 1 lb. asparagus spears
- 4 oz. Prosciutto
- Olive Oil to drizzle
Preheat oven to 400 degrees.
Take one asparagus and hold both ends, bend spear until it snaps. The bottom end is the tough, woody end. This is the end you do not want to eat. Now you can do this with each one, or take a knife and cut the rest at the same place. I am a little particular so I snap each one, but it is up to you.
Make a bundle of asparagus spears, about an inch in diameter. Wrap a slice of prosciutto around bundle of asparagus. Repeat until all asparagus bundles have been made. You may have some prosciutto leftover. You could use that in an omelet or a salad.
Place asparagus bundles on sheet pan. Drizzle olive oil over asparagus and roast for about 8-10 minutes, or until asparagus is tender (not mushy). Serve. Eat. Enjoy.
My original Dark Chocolate Date Truffle got me thinking of making another version. Something that had a little tart and sweet. This new version captured what I had in mind. I hope you enjoy thee as much as my family did.
- 7 Medjool dates
- 1 c dried cranberries
- 2 tbsp almond butter
- 1/2 tsp cinnamon
- 1/2 c dark chocolate chips
Add dates, cranberries, almond butter and cinnamon to food processor. Pulse until well combined.
Use a tablespoon to scoop out mixture and roll into balls. Place on a sheet pan lined with either a silicone mat or wax paper.
In a small bowl melt chocolate in the microwave for 30 seconds; stir. Repeat. Remove bowl from microwave; stir well.
Place 2 date-cranberry balls into the melted chocolate and turn to coat. Lift out of bowl letting the excess chocolate drip back into bowl. Place truffle back onto silicone mat/wax paper. Repeat with remaining truffles.
Freeze for 10 minutes. Remove from freezer and transfer to a container with lid. Store in the refrigerator.
Share. Eat. Enjoy.
I was inspired to make this soup because it actually got cold down here in Florida. Well, if you think 30 – 40 degrees is chilly. That is a bit chilly for down here. I made this in the slow cooker. The house smelled so good. Serve this with a side salad and a biscuit and you are set.
- 1 lb. chicken breast
- Smokey Southwestern Seasoning
- 1 onion, medium, diced
- 4 garlic cloves, minced
- 3 c each of red, yellow, orange peppers, diced
- 5 slices of bacon, cooked, chopped
- 26.46 oz. diced tomatoes (Pomi)
- 6 oz. tomato paste
- 5 dashes of fish sauce
- 4 c chicken broth, low sodium
- 1 c cashew cream
- 3 tbsp arrowroot
- Feta, garnish (optional)
- Cilantro, garnish
Place chicken breast in the bottom of the slow cooker. Season generously with Smokey Southwestern Seasoning. Layer onions, garlic, peppers and bacon. Season again with Smokey Southwestern Seasoning. Add in diced tomatoes, tomato paste, fish sauce, chicken broth, and cashew cream. Stir. Spoon out 1 cup of liquid; add arrowroot and stir to make a slurry. Return slurry to slow cooker and let it do its thing. Serve. Eat. Enjoy
I had mentioned that you could make a soup out of the leftovers/planovers of the Chicken Sausage and Veggie Pasta, and with just a couple of tweaks you will have a creamy soup that does not taste like something from the night before. It is that easy. I had about half of my pasta dish leftover so these are the measurements I used to make a big pot of creamy soup.
- Leftover/Planover Chicken Sausage and Veggie Pasta
- 3 c chicken stock
- 1/2 c cashew cream
- 2 tbsp apple cider vinegar
- 7 oz. creamed coconut
- 3-5 dashes of fish sauce
- 2 tbsp arrowroot
This is close to a dump it in the pot and let it go kind of recipe. It is that easy. In a large dutch oven mix in all the ingredients with the exception of the arrowroot. Stir well. Transfer 1/2 c of the liquid into a mason jar; add arrowroot and shake until a slurry is formed. Return slurry to dutch oven, and cook over medium until hot and ready to serve. Eat. Enjoy.
If I could eat chocolate every day I would be a happy girl. This is a fudgy chocolate cake. Two of my favorite things combined, chocolate and cake. Yum. The cake is such a surprise. It actually has butternut squash as the main ingredient. Nothing like sneaking in some veggies into a chocolate treat. It gives this fudgy cake moisture and some sweetness. I have had fudgy cakes that were so dense it was more fudge than cake. This delicious bite is the perfect combination, not too light or dense.
- 2 c uncooked butternut squash, peeled, diced
- 1/4 c water
- 2 tsp vanilla extract
- 3/4 c maple syrup
- 2/3 c paleo all-purpose flour or GF All-purpose Flour Blend
- 1/4 c raw cacao powder
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1 1/2 oz. dark chocolate (70% cocoa), finely chopped
- 2 tbsp almond butter
- 2 flax eggs, prepared
- 1 tsp apple cider vinegar
- 2 tbsp mini chocolate chips
- whipped coconut cream, garnish
Preheat oven to 350 degrees. Grease 8-inch square baking pan.
In food processor add flour, cacao powder, baking soda, and salt to processor and pulse until ingredients are well combined.
Combine squash and water in microwavable bowl; cover. Microwave on high until squash is fork tender, about 8 minutes. Transfer to food processor and blend until creamy; add vanilla extract. Pulse ingredients until they are combined.
In a small bowl combine almond butter, and chocolate, microwave on high for 30 seconds. Stir until all chocolate is melted. Pour chocolate into processor and pulse . Add vinegar and pulse until all ingredients are well combined.
Transfer chocolate mixture to 8-inch square baking dish. Bake until toothpick inserted in center comes out clean, about 25-30 minutes.
I like this “pasta” dish because it is loaded with good for you veggies and lots of flavor. I use yellow squash for my noodles for a number of reasons. They are veggies – the more the better. Yellow squash has a neutral flavor, kind of like grain pasta, and it is a blank canvas for flavor. Also, when cooked right it has the texture of grain pasta. Another plus about this dish is you can make it into a soup for round two.
- 2 1/2 lb. yellow squash, medium-small(less seeds)
- 1 tbsp olive oil
- 1 c mix of red, yellow, orange peppers
- 8 oz. mushrooms
- 1 shallot
- 3 garlic cloves, minced
- 1 tbsp mediterranean seasoning (see website)
- 1 lb. chicken sausage, cut into coins
- 4 cups spinach, chiffonade
- 1/2 c cherry tomatoes, quartered
- 1 c chicken stock
- 1 tbsp arrow root
- Parmesan, garnish, optional
First thing to do is to make your yellow squash noodles (see zoodles on website). While the moisture is being drawn out of the yellow squash noodles you can do all the prepping of your other vegetables and chicken sausage.
In a large dutch oven over medium heat add olive oil, peppers, mushroom, shallot, garlic and mediterranean seasoning. Cook vegetable mixture down to half its volume.
Add chicken sausage to veggie mixture. Cook until sausage is browned. Add yellow squash noodles, spinach and tomatoes. Cook for about 3-5 minutes. While yellow squash noodles, spinach and tomatoes are cooking make a slurry with the arrowroot and stock. The slurry will make a sauce. Mix pasta dish well. Garnish with parmesan if you like. Serve. Eat. Enjoy.